It's a good morning when you start the day with banana pancakes. I've got Jack Johnson's song stuck in my head -- Banana Pancakes. Plus the sun is shining and this February day is going to see 40-degrees. All the shades are up to let the sun shine in. Oh yeah... back to the pancakes.
1/3 cup carbquik baking mix
1 small banana mashed
1 tablespoon chopped almonds
1 teaspoon cinnamon
Mash the banana and mix in cinnamon and nuts. Add the carbquik and egg and mix well. Let it sit for a couple minutes for everything to get happy together. The batter is going to be very thick - more like biscuit batter - so treat the batter like biscuit batter and drop by spoon into a hot oiled pan (use just a tiny droplet of oil or cooking spray, you just need enough to make them not stick) then use the back of your spoon to flatten the batter a bit. I like to use a lid on the pan which helps the enclosed heat cook the inside batter of the pancakes.
Yield: 6 silver dollar size thick pancakes
(At 2 years out I can eat about half of the whole batch, newbies might be able to finish one.)
Total Nutrition (for entire recipe divide according to your serving size)
Fiber: 18g (which means only 22g net carbs, mostly from the banana)
EDITED ON SUNDAY: Ok, so those pancakes were SO good yesterday that I just had to have them again today. But I knew I wouldn't be able to eat the whole batch of pancakes and I didn't want the other half of the batter to just go to waste. So I tried an experiment. Using a mini muffin pan I made Baby Banana Nut Muffins. Super delicious and oh, so cute!